1 (5oz) package of Olivia’s Organics Baby Spinach
1/2 cup dried cranberries
1/2 cup toasted pistachios
1 pint grape tomatoes - cut in half
1/4 cup champagne vinegar (or red wine vinegar)
1 shallot - minced
Lemon juice - 1/2 lemon squeezed
2 tablespoons Dijon mustard
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup extra virgin olive oil
Combine the spinach, dried cranberries, toasted pistachios and cut tomatoes together in a serving bowl.
For the dressing, in a separate bowl, combine the vinegar, shallot, lemon juice, Dijon mustard, honey and salt and pepper, slowly whisk in the olive oil until emulsified (or combine all dressing ingredients in a jar and shake).
Toss the dressing with the salad and serve.
The vinaigrette will last one week in the refrigerator.